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Gallery Recipe Summary Servings: 2
Ingredients Ingredient Checklist 4 four-ounce (3/4-inch to 1-inch thick) center-cut salmon fillet strips, with skin 1 tablespoon Cedar Salmon Dry Rub Cedar Salmon Dry Rub 1 teaspoon coarse salt 2 medium carrots, peeled, quartered lengthwise, and cut crosswise into four pieces 2 medium red potatoes, scrubbed and quartered 1 medium red bell pepper, seeded, deveined, and cut into 1-by-4-inch pieces 4 white button mushrooms, cleaned and trimmed Juice of 1 lemon 2 teaspoons olive oil 1/2 teaspoon freshly ground pepper 1/2 teaspoon chopped fresh flat-leaf parsley 2 medium cloves garlic, minced 2 tablespoons unsalted butter, melted (optional) Lemon slices, for garnish
Gallery
Recipe Summary Servings: 2
Gallery
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 4 four-ounce (3/4-inch to 1-inch thick) center-cut salmon fillet strips, with skin 1 tablespoon Cedar Salmon Dry Rub Cedar Salmon Dry Rub 1 teaspoon coarse salt 2 medium carrots, peeled, quartered lengthwise, and cut crosswise into four pieces 2 medium red potatoes, scrubbed and quartered 1 medium red bell pepper, seeded, deveined, and cut into 1-by-4-inch pieces 4 white button mushrooms, cleaned and trimmed Juice of 1 lemon 2 teaspoons olive oil 1/2 teaspoon freshly ground pepper 1/2 teaspoon chopped fresh flat-leaf parsley 2 medium cloves garlic, minced 2 tablespoons unsalted butter, melted (optional) Lemon slices, for garnish
Directions
Line a baking sheet with parchment paper. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back, on the prepared baking sheet, and refrigerate, uncovered, for at least 2 hours and up to 12 hours.
Preheat oven to 375 degrees. Meanwhile, prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Add carrots, and cook for 1 minute. With a slotted spoon, transfer carrots to ice-water bath. Place potatoes in a separate small saucepan, and cover with water; bring to a boil. Reduce heat to simmer, and cook until tender, about 10 minutes. With slotted spoon transfer to ice-water bath. When vegetables are cool, drain and reserve.
Transfer the pairs of salmon fillets, with the skin still back to back, onto center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add 2 teaspoons lemon juice, the oil, 1 teaspoon salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with remaining lemon juice.
Transfer plank to oven. Bake salmon for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on an instant-read thermometer, an additional 6 to 8 minutes.
Remove from oven. Serve directly on plank, or transfer to plates. Brush with melted butter, if desired. Garnish with lemon slices, and serve immediately.
Reviews
Add Rating & Review 12 Ratings 5 star values: 0 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 12 Ratings 5 star values: 0 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 0 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0
12 Ratings 5 star values: 0 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0
12 Ratings 5 star values: 0 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0
5 star values: 0 4 star values: 3 3 star values: 6 2 star values: 3 1 star values: 0
All Reviews for Cedar Plank Roasted Salmon
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cedar Plank Roasted Salmon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
